Hoisin sauce placed into lettuce makes a flavorful appetizer.
When shrimp is blended with the sweet tanginess of hoisin sauce, you get a marriage made in heaven. Then, when you add the mandatory garlic, ginger and chile paste to this Chinese dish, the final result is an explosion on your taste buds. In this dish, zucchini and sherry make the taste even more complex. This dish is easy to make once the ingredients are assembled.
Instructions
1. Cut the shrimp into small pieces and slice the zucchini into small slices.
2. Mix the hoisin sauce, rice wine, chile paste, rice wine, chicken broth, soy, sugar and salt in a small bowl. Mix well.
3. Heat the wok until it is hot. Add the olive oil and coat the entire cooking surface.
4. Put the garlic and ginger in the wok and cook for 15 seconds. Add the shrimp and cook until pink, which usually takes about a minute.
5. Add the zucchini and cook until soft. Add the hoisin sauce mixture, coating all of the shrimp and zucchini with it. Finally, add the sesame oil, cilantro and green onions. Give the ingredients a quick stir.
6. Put the hot mixture into the lettuce leaves and serve promptly.
Tags: hoisin sauce, chile paste, cook until, garlic ginger, into lettuce, into small
